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the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.

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China

Pork Filling for Steamed Buns

1 pound roast pork strips (see Roast Pork recipe)
1 tablespoon oil
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 3 tablespoons water

Finely chop roast pork and set aside.

Place a wok over high heat. Add 1 tablespoon of oil and stir-fry the roast pork for 1 minute. Add the sugar and soy sauce and stir well. Give the cornstarch mixture a stir and add the meat, stirring well. Transfer meat to a bowl to cool before using in steamed buns.

See also Steamed Bread Dough recipe, for steamed buns.


China

Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

Chinese Cookbooks

Chinese Recipes

 

China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations

 

This page modified January 2007


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